Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, nicoise salad. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Learn how to make easy and delicious Nicoise salad with tuna. Healthy salad recipe that you can serve as a side dish or even main dish. Recipe courtesy of Food Network Kitchen.
Nicoise salad is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Nicoise salad is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have nicoise salad using 9 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Nicoise salad:
- Make ready 60 gm tuna flakes
- Take 120 gm mixed salad
- Take 50 gm french beans
- Get 1 pc boiled egg
- Prepare 80 gm potato
- Prepare 60 gm cucumber
- Take 80 gm tomato
- Take 30 gm lemon juice
- Take 40 gm olive oil
This simplified take on Julia Child's classic Salad Nicoise was just what I was after for a quick and healthy dinner. Nicoise salad is protein-packed and makes a stunning lunch or dinner (glass of wine optional). This French main dish salad is legendary: for good reason! Nicoise salad is protein-packed and makes a.
Steps to make Nicoise salad:
- Toes the mixed salad with lemon dressing then topped with tomato wedges, potato wedges, cucumber stick, french beans, boiled egg, olives and tuna flakes
- Garnish with mint leaves
This is one of the best combinations of salad ingredients ever invented. Slick restaurants often attempt to do trendy versions with salmon, char-grilled tuna and the like, but the. For a summer lunch or dinner, one of my favorite salads. There is always a debate going on about this salad, what should be in there and what not. Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
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